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A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary. |
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| Released: 05/01/2006; 288 pages | |||||||||||||
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Part 1. Overview & Economics
The Culture of the Olive Tree (Mediterranean world)
Characteristics of the Olive Tree and Olive Fruit
Olive Oil in the World Market
Part 2. Chemistry, Properties, Health Effects
Olive Oil Composition
Polar Phenolic Compounds
Olive Oil Quality
Analysis and Authentication
Healthful Properties of Olive Oil Minor Components
Part 3. Processing and Applications
Olive Oil Extraction
Treatments and Modifications
Storage & Packing
Culinary Applications
| Gourmet and Health-Promoting Specialty Oils |
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